Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
It doesn’t have to be winter to be soup season, especially when the soup you’re making (or eating) is Lobster Chowder. When Lisa and I go out to eat we’re always on the lookout for delicious starters and good homemade soups always fall into that category.
When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would be she didn’t know just how good lobster could be.
That first summer we met I introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!
Needless to say lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!
Of course, if you don’t have a Restaurant Depot you can shop at most Supermarkets carry 8 ounce to 1 pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.
What Kind of Lobster should I use for Soup?
For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.
- If you liked this soup recipe you may also like these:
Lobster Chowder Recipe
- 10 ounces lobster claw and body meat frozen or canned
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all purpose flour
- 2 cups diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups chicken stock vegetable or seafood stock can be substituted
- 2 cups milk
- 1 teaspoon fresh thyme
- sea salt and black pepper to taste
- soak lobster meat in milk while preparing soup until needed.
- melt butter in a medium saucepan
- add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
- Whisk in stock until fully incorporated
- remove lobster meat from milk and set aside.
- Add milk to the soup, mixing well.
- Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
- add fresh thyme
- sea salt and pepper to taste.
- add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
- Serve and enjoy!